Crab Bisque Recipe #13151
Coastal appetizer
by kyle martin
18 min | 3 min prep
SERVES 10 , 10 cups
- 1 lb fresh lump crabmeat
- 1 (10 3/4 ounce) can cream of celery soup, undiluted
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 (10 3/4 ounce) can tomato soup, undiluted
- 1 quart milk
- 1/2 cup dry sherry
- 2 tablespoons sugar
- 2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 5 drops hot sauce
- Drain crabmeat, and remove any bits of shell.
- Set aside.
- Stir together celery soup and next 9 ingredients.
- Cook over medium heat, stirring constantly, until mixture is thoroughly heated.
- Stir in crabmeat.
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5 stars